Monday, October 30, 2006

Egg Paratha with a Twist

Saturday Morning Breakfasts at our home are usually my husband’s affair, he is in charge, whipping up a warm breakfast different from the toast-omelets or cereal-milk kind. This does not mean that he does not lapse from his routine, after all he is a man , but even if I take 52 Saturday mornings – 12 lapses – 4 traveling Saturdays – 4 Vacation Saturdays, the answer is 32, way better than 42 (!!!).But this Saturday was different, to add a nice twist to the breakfast for WBB#6 Breakfast with a Twist at Nandita’s Saffron Trail, I woke up bright & early and donned the chef’s hat, relegating my hubby to the position of the sous-chef.So I started with the Original Recipe of my Mom. She used to make Dimer Paratha or Egg Paratha which was a breakfast delight in itself and still is a favorite at our home not only for breakfasts but also for evening snacks. I added a twist by making a stuffing of soy chunks for this paratha, which made the paratha look like a wrap or a roll. I also make the stuffing with Keema if I am making this as an evening snack. For my breakfast I prefer the Soya as it is lighter and a more healthy way to start the day with.

Mix together flour/maida, eggs and milk in a big bowl to make a batter. Stir till smooth. The thickness of the batter should be same as that needed for a pancake or say to make utthapam.Add the chopped onions and chillies, and salt to this batter and mix well.Grease your frying pan with Olive Oil.Pour a scoop of this batter in the frying pan and spread it out (same as for cooking pancake)Cook until golden in color and then flip and cook till golden on the other side too.You can go ahead and eat it at this point, it's yummy

My li'l one loves to eat this with jam

For the stuffing

Soak the soy chunk in water and microwave for 2 minutes. Let them soak in the hot water for 1 more minuteOnce they are soft put the chunks in the blender and mince them, so that they look as in the picture (left side).In a frying pan heat Olive Oil.Add the chopped garlicAdd the onion pasteFry till they have browned and add the minced soyAdd Maggi Hot & Sweet Tomato Sauce or any suitable tangy alternative and cook till the soy is nicely cooked as in the picture (right side)Add little salt.

To ServePut this stuffing in the center of the Egg Paratha, add sauce/ketchup, you can also add lettuce, tomato if you want. Roll it and serve hot.

Note: Instead of Soy you can use Keema/minced meat. Mix the keema with little yogurt, ginger paste and garlic paste and keep aside for 2/3 hours. Then cook same way as the soy.

Trivia: Nutrela soya chunks are made from fully cooked soybean and is a brand name for Textured Vegetable Protein(TVP) ,marketed by RSIL. "Meal Maker" was another brand available in India , I am not sure about it's existence in the present days.

I have a humble suggestion. Heat very little the moida. Now in a separate pot heat water, the amount of oil needed for making the dough for parata. Use this lukewarm oil+water fto the lukewarm Moida. You shall have a very soft dough.

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About Me

Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine